Viennese Apricot Pie - cooking recipe

Ingredients

1 unbaked 10-inch pie shell
2 c. dairy sour cream
1/4 c. flour
4 drops of almond extract
2 eggs, slightly beaten
1 1/2 c. sugar
1/2 tsp. salt
1 1/2 c. cooked dried apricots

Preparation

Combine eggs, sour cream, sugar, flour, salt and extract; beat with rotary beater until blended.
Stir in apricots, drained and cut into pieces.
Pour into pie shell.
Bake at 400\u00b0 for 25 minutes.
Remove and sprinkle with topping.
Return to oven for 20 or 25 minutes, until filling is set.
Cool and refrigerate.